DirectionsHeat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.

Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

1 Melt the butter in a small saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5-6 minutes.2 Add the remaining ingredients and cook over medium heat, stirring until bubbling, about 5 more minutes3 Move the mixture to a food processor and blend until smooth4 Transfer to a bowl and let cool before you use it.5 The glaze can be refrigerated for up to 2 weeks. Enjoy!

this is a spicy smokey yet sweet sauce, you can use it for dipping or marinating or as a glaze

_________________Sig by Kurenio!

Anansi wrote:

But OJC is just Old Jumper Cliff, a cranky old crazy guy who hops around making grunting noises to scare away children and small animals. Not sure if he's tamable, probably not.

Clean and rinse hens inside and out. Season cavity of each bird, then stuff each with apricots. Place hens in casserole dish lined with foil. Mix juice and honey. Pour one-third of juice mixture into each bird.

Season outside of each bird. Cover. Bake in 400 degree oven for 45 minutes. Uncover, baste with melted margarine and allow birds to brown for 15 minutes. To serve, slice each bird in half. Add a little cornstarch to pan drippings to thicken. Ladle sauce over meat and serve. Yields 6 servings.

1. Combine Cajun seasoning and pepper; rub over inside and outside of hens. Tie legs together with one end of a 30-inch string.2. Place flour in a large heavy duty, zip top plastic bag; add hens, 1 at a time, and shake to coat thoroughly.3. Pour oil to a depth of 4 inches into a deep pot of a propane cooker; heat to 350°F carefully lower hens into hot oil, using string.4. Fry 18-20 minutes or until a meat thermometer inserted in thickest part registers 180°F remove hens from oil, and drain on paper towels; remove string before serving.

Two eggs.Cream cheese.Bacon (the thicker the better!)Two slices of your favorite type of bread.Butter.Grated version of your favorite cheese.

Extras not needed, but add flavor:Tuna.Tabasco sauce.

Take two slices of your favorite kind of bread, butter both sides. Add cream cheese to one side of one slice of bread.

Cook eggs until like an omelet in sauce pan, add cheese so that it melts. When omelettified (yay for making up new words).. put on slice of bread with cream cheese on it.

Pour tuna (and it's oils or water!) into the same pan where you cooked the egg if you decided to add tuna, cook until oil or water disappears.. (it should make the tuna nice and brownish.), while you stir it occasionally so it doesn't burn.

Cook bacon in the same skillet that you cooked the tuna and eggs in until it's the desired temp.. Some people like it crispy, it works that way too.

Put tuna on top of cheesified eggs, then on top of tuna, put the bacon.

Close sandwich up with other slice of bread.

Slightly cook both sides of the bread so that the butter melts.

Take off heat.. and enjoy!

If you want a little more spice / kick, add a dash of Tabasco sauce into the eggs before you cook them.

I dubbed this cake Ambassador Spock, because it contains chocolate and cinnamon, things that, according to some, act on Vulcans like alcohol and aphrodisiac, respectively. Personally, I have no idea where did the cinnamon thing come from, but the chocolate information comes from the novelization of “Star Trek IV: The Voyage Home”.Here is the recipe:

Prepare the baking pan. Smear it with butter and dust it with breadcrumbs, knocking out the excess.Into a large pot (twice as large as you would consider fitting, trust me) toss in butter, cut into pieces for better melting, cocoa powder, sugar, milk and rum. Mix well over a medium fire until butter melds and the mixture is a smooth, fragrant chocolaty awesomeness.Pour about ½ cup of the chocolate mixture into a cup and set it aside. Leave it all to cool. I'd rather you didn't taste it a lot, or stick your fingers in it every 2 minutes and then lick them. It would only end with you eating it all and there won't be enough for the cake.Crack the eggs and pour the whites ONLY into a rather large bowl, while pouring the yolks into a cup.To the cooled chocolate mixture in the pot, add flour, egg yolks, cinnamon powder, nutmeg and baking soda. Whisk vigorously until well combined. Jesus Christ on a unicycle, watch out and don't spray your kitchen with all the flour and chocolate.To the egg whites, add about ½ teaspoon sugar and beat them until the foam is stiff and sits in the bowl even if you turn it upside down. It's a neat trick, I dare you to try it. Add the foam to the batter and whisk until well combined.Pour the batter into the pan and bake it for about 50 minutes – 1 hour in 325°F/180°C. Use a toothpick to see if ready. If it comes out clean and dry, your cake is baked.Pull it out of the oven and let it cool off a little, then transfer it to a plate or some kind of thing you wish your beautiful cake to rest upon. Pour the remaining ½ cup chocolate mixture over it and spread it evenly with a knife to frost the cake.Cut yourself a slice. It's a delicious cake, you must eat it.

Right. Since Ambassador Spock goes so good with eggnog, here's a recipe for my Evil Eggnog of Entropy.

First, pick a cannister in which you'd like to serve your eggnog. I always mix it in the jug I serve it in, but it is BIG and your dish should be of considerable size as well, as this recipe makes about 5 pints of eggnog.All you need to make this is your mixer.Beat the eggs for over 2 minutes untill they are nice and foamy.Slowly add sugar and vanilla extract, mixing all through the process.Add all the alcohol and lemon juice, still mixing.Toss in the cream and milk, and mix for about 30 seconds.Add nutmeg, as much as you fancy.Mix for about a minute more so the eggnog will be foamy and fragrant and then put it in the refrigerator for about an hour.Stir before serving.Watch your family get drunk and dig skeletons out of the closets, like they do every Christmas.

__________________________________________________________________________________________Thx Kamoodle5!I don't really feel like this is so much the "Post-Modern" era as much as its the "Pre-Zombie-Apocalpse" era. I consider myself more of a forward thinking guy and an era that just won't die is just as feasible as a coming era, where the dead come back.

1. Put the yogurt into a bowl. Beat it lightly until it is smooth and creamy. And 1/2 tsp of the salt, some black pepper, and the ground cumin, ground coriander, cayenne, and cilantro. Mix and set aside..

2. Using the remaining 1/2 tsp salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper.

3. Put the oil in a large skillet or pot and set over medium-high heat. When the oil is hot, put in the cardamom pods, cloves, cinnamon, and bay leaves. Stir once and put in the chicken pieces. Brown on all sides and remove to a large bowl. Put the almonds and raisins into the same hot oil and stir quickly. When the almonds turn golden and the raisins plump up, put the chicken and its accumulated juices back into the pan.

4. Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up, and reduce the sauce until it is thick and just clings to the chicken pieces. Turn the chicken pieces over gently as you do this..

Also! The large, whole spices--cardamom pods,whole cloves, cinnamon stick, and bay leaves are not meant to be eaten. (I only put that there because my brother did try and eat them. >>)

Start cooking the dog(s). Heat up the chili and crumble in the Colby and cheddar (with supper sharp it crumbles really easily). Depending on how much kick you want add the pepper powder (a 15oz can will normally get 1-2tsp of each). Mix well. Warm the bun(s). The dog(s) should be done. Line the now warm bun(s) with the Pepper Jack cheese. Place the hot dog(s) in and load it up with how ever much chili you like. Add a layer of onions, now make a wiggly line of Stone Ground mustard on top. Dig in. Get a napkin.

Acai Smoothy-32oz bottle of Acai (fresh not frozen or from concentrate, ew)-vanilla or plain yogurt OR crushed ice-a blender-fresh fruit, berries work best, things like plums and grape aren't that great (I use bananas, strawberries, and black berries)

Depending on how think or thin you want it, mix in the Acai and yogurt OR crushed ice in the blender. Hit frappe. Put in chopped fresh fruit of your choice. Stir well or if you don't like chunks hit frappe again. Serve chilled. Store in fridge not freezer.

Preheat oven to 350 F. Transfer the beans to a pan with just enough water to cover for 2-3 inches. Bring to a boil and simmer for 45 min. Skim scum and add more water if it looks like it will dry up too soon. Peel and roughly chop garlic. Add 1 tsp salt to chopped garlic and use the back to a spoon to blend into a paste. Spoon this garlic paste into a small bowl with the boquerone fillets and smoosh together until well combined. In a separate frying pan, heat the olive oil and the garlic paste with the onions, stirring it constantly to make sure they don't get scorched and burn for 2-3 min (esp. the garlic). Add the sugar and vinegar to the pan, stir to combine. Put the tomato paste into a measuring cup and add the cup of warm water. Stir until dissolved and pour into the pan with the onions and garlic. Add the spices, tamarind and treacle/molasses. Grind black peppercorns in a mill over the pan 8-10 times. Let the sauce simmer gently for about 15 min until thick. After, taste and add salt if needed. Remove from heat and stir in bourbon. When completely combined, transfer the drained beans into a casserole dish and pour the sauce on top, tossing gently to make sure all the beans are covered in the sauce. Cut the bacon strips in half and lay them/weave them over the beans. Bake for 1 1/2 hrs. On removing from oven, drizzle 1-2 Tbsp more of the bourbon over the beans and bacon.

1. Combine shallots, garlic, brown sugar, fish sauce, lime juice, and toasted sesame oil. Place the chicken and marinade into a large ziploc bag. Squeeze the air out and seal; then knead the chicken and marinade together. Marinate in the refrigerator overnight (or at least 4 hours).

2. Heat 1 tsp of toasted sesame oil in a large skillet over medium-high heat. Thread the chicken on wooden skewers and add to the pan. Cook, turning the skewers, until the chicken is browned on all sides, about 1-2 minutes per side. Reduce the heat to low, cover the skillet, and cook until the chicken is done (about 5-6 minutes, rotating the skewers occasionally).

3. While the chicken is cooking, combine the sauce ingredients and mix well.

1. Heat the oil in a large frying pan over medium heat. Add the onion and stir-fry until onion begins to soften and turn translucent, about 2-3 minutes.2. Add the chicken and stir-fry until lightly browned, about 3-4 minutes.3. Add the garlic and ginger and stir-fry until fragrant, about 2 minutes.4. Add the honey, soy sauce, fish sauce and five-spice powder. Combine well and simmer for another 5 minutes, until chicken is nicely glazed with the sauce

Tender pieces of crumbed chicken are topped with homemade tomato sauce and grated cheese, and then oven baked until the cheese is golden and melted. The tomato sauce and crumbed, uncooked chicken can be prepared in advance but it is best to cook the chicken and assemble the dish just before it goes into the oven.

Heat oil in a heavy-based medium saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for about 5 minutes, until onion has softened but not browned. Add tomatoes, basil and brown sugar, increase heat and bring to the boil. Once boiling, reduce heat and simmer for about 35-40 minutes, stirring occasionally, until sauce has reached the desired consistency. Add salt and pepper to taste. Set aside for 10 minutes, and then puree sauce in a blender or food processor.

Trim any fat from chicken. If using chicken breasts, cut them in half horizontally. Cover chicken with a freezer bag and lightly pound with the flat side of meat mallet to flatten.

Whisk eggs and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg and milk mixture ensuring that all of the flour is moistened.

Then coat the chicken in breadcrumbs, pressing firmly to ensure crumbs adhere. Repeat with remaining pieces of chicken.

To fry chicken, heat some of the oil in a heavy-based frying pan over medium-high heat. We cook the chicken in two batches using 1/4 cup of oil for each batch (the number of batches will be determined by the size of your frying pan and you'll need to divide the oil evenly between each batch). Fry the chicken in a single layer, without overcrowding the pan, until golden brown and cooked through.

Wipe the pan out with paper towels between each batch of chicken to remove any crumbs. This prevents the overcooked loose crumbs adhering to the next batch of chicken.

Drain cooked chicken on paper towels.

Place cooked chicken in a large baking dish and spread with sauce. Sprinkle with combined cheeses.

Bake at 200 degrees Celsius (180 degrees fan-forced) for about 15-20 minutes, or until cheese is melted and golden. We sprinkle the chicken parmigiana with chopped parsley before serving.

Dump cherry pie filling and crushed pineapple into baking dish. Stir together.Sprinkle cake mix over the top of the fruit. Slice margarine and butter and distribute over the surface of the cake mix.Bake this sacrilege at 350 degrees for 45 minutes to 1 hour. Then, to redeem yourself and become the person your high school guidance counselor always wanted you to be, grab some whipped cream and put a dollup on top.Pretend it’s cobbler if you want, just try not to think about the caloric intake. But most importantly: enjoy! That’s all I ask of you. That, and well, lots of praise.

_________________

"The days are short, and are too soon over. The nights, for good or bad, can seem endless." - Neil Gaiman

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